Category Archives: Meat & Nutritional Value
You would think working in the beef community would make me a pro in the grocery store. You’d be surpised…
Being a (fairly recent) college student, most of my meat supply has been the lowest end. Think large bags of chicken parts from Walmart and those 10 lb rolls of hamburger meat. The hamburger meat really seems to get my Dad, who seemed horrified that the packaging allows absolutely no visual inspection before purchase. But hey, buying in bulk, and buying blindly, is the only way I’d get it!
I’m not a great cook. Mostly I make things like hamburger helper, or bake chicken that I pour some salad dressing on 30 seconds before placing in the oven. I might make a veggie for the side. But I really enjoy nice food. Steaks. Balanced healthy meals with real substance that didn’t come out of the microwave. And in the spirit of Heart Healthy Month (And I heart Beef Month), I figured it was time to get more familiar with my food to make sure that the way I eat my red meat is actually healthy, instead of drenching it in over-processed powder-to-liquid foods that battle all the nutritious merit beef has to offer.
So I ventured to Kroger’s meat counter this week, and thought it would be fitting for me to write about it, in case there are others out there equally terrified of having to communicate their cooking intentions to a stranger in a hairnet without going full detail into a recipe.
I did, however, go in with a recipe. This one & this one, to be exact. I made a little grocery list of all the items I didn’t have, which included a tri-tip roast (never heard of it) and beef tenderloin steak.
First I just went to the meat section, hoping to avoid an ackward encounter with a person who would soon find out I had no idea what I really wanted him to do. Plus, I figured it would be cheaper to find the cuts without the guy having to slice it. I found beef tenderloin steaks for $24. Waaaaaaaay more than I have ever EVER spent on an entire shopping trip on meat alone. But I figure what the hell, it’s just me and I can easily get about 8 meals out of this package.
No tri-tip to be found. I spent an unusually long amount of time looking through all the t-bones & ground beef trying desperately to have a label jump out with TRI TIP written all over it. But somehow I feel that all the grocery stores I ever go to never word the cut of meat exactly as a recipe calls for it. Is that just me??
Next I went to the meat counter. No sign for tri-tip. But now I sort of had to say something to the guy behind the counter. I asked him. He told me to check the regular meat area. So I did again. Just as thoroughly. I went back and just picked something that had ‘tip’ in the name: Beef Round Tip Steak. Now I know, round circles and triangles are not related, so these cuts probably aren’t either. Give me a break, it was either that or filet mignon. I asked for 3 lbs, an entirely unscientifically thought out number. I got 2.8 lbs for about $8.50. I even got brave & asked him to slice it into 1/2 inch thick slices so I could go home and freeze individual amounts. I got about 9 steaks out of it. For $8.50. Now we’re talking!! I’ll be visiting the guy at the counter much more frequently. Turns out he doesn’t laugh at you for being entirely clueless, which is an added bonus to the economic factor.
The whole ordeal probably took about 25 minutes. I’m sure you could survive on more like 5, but I get unnaturally shy & slow about things that I don’t know and feel should be very self explanatory. Especially in the case that I work with meat animals, you’d think I’d know how to eat it more knowledgeably. Oddly, the cows don’t walk around with the cuts of beef written on them, so alas, I’m clueless.
Beef: It’s what’s for dinner has an incredibly helpful website (I’m only just now realizing how helpful!). I encourage you to check it out. I plan to explore it further and use it to become a little more educated so I can make grocery shopping a little less stressful & a little more time efficient.
What’s your experience in the grocery store? Do you feel clueless at the meat counter, or are you knowledgeable enough to venture out of your normal 2 cuts of meat? Feel free to share any fun stories or insights, I could use the advice to help me in the kitchen!
As I am exploring Agriculture and therefore the origins of my food, I am becoming more and more aware of nutrition and all the buzz that surrounds it. While America has been on the alert for many years now (as obesity rates are climbing), at 116 pounds soaking wet, I really wasn’t that interested. I enjoyed veggies and salads, but I also downed 10-12 Oreos every day after school or class. I knew that eventually, my weight would start to catch up to me, and I was pretty worried how that would affect my lack of self discipline in the kitchen. Now that I’m cooking for myself, I have taken a more vested interest in my nutrition. The healthier I eat, the better I feel. And strangely, the more active I am, the more I actually crave the healthy foods. I begin to gravitate towards carrots as an after class snack, for example.
In all of this personal nutrition research and development, I even occasionally read the nutrition facts on a label or an article about healthy foods (Hey, I’m not totally reformed). When I began working in the beef industry, I began learning how nutritious beef is in a balanced diet. Protein, Zinc, B vitamins, Iron…you name it! The most interesting fact I learned about meat as a nutrition source vs veggies is the organic chemistry of it all. Now, that was not my best subject, so many of the details have since been forgotten, but the point will forever be ingrained with me: The actual molecular structure of meat is more conducive to human digestion than many vegetables of equal nutrient level. So…say vegetable A has x grams of protein, and meat A has the same x grams. Given the shape and form (molecularly) of the two, your body is able to absorb MORE protein from the meat than from the vegetable. (Maybe someone more in-tune with OChem or human nutrition can help me with some concrete facts??)
Either way, whether you are an avid meat lover like me, or a passionate vegetarian, these differences are important to realize. They are NOT explained on a nutrition label (if there isn’t enough space for one valuable Ochem lecture in my brain, there certainly isn’t enough space on a 2″x2″ label). So if it is essential to your beliefs to cut out something, make sure you are doing all the research you can. And try to look at both pro-your-choice articles and against-your-choice and make your answer as smart and unbiased as it can be. Before I preach about beef, I often look at vegetarian and animal rights activists articles and ponder whether or not their information challenges mine in a way I need to re-evaluate or research further.
When it comes to food, I believe that being a varied omnivore is the best way to achieve all the nutrients your body needs. I don’t believe in diets that cut things out…whether that be carbs, meats, or even sugars. And I weigh 116 lbs remember, so despite my scientific back up, I’d say I have a reasonable handle on the concept. Nature works so well together because each part of it has different pros and cons and compliment and balance another. Eat meat. Eat beef. But don’t trade a salad for a burger at every meal. I was always told the more color you have on your plate, the better you are doing at reflecting nature and therefore achieving the best balance your body can ask of you.
Someone moves to fill the syringe with 50 mL’s of dark, syrupy liquid and attaches a 3/4″ needle. Five small injection sites later, a steer leaves the chute with a clang.
*(normal temp is 101.5, so 104.7 as referenced above is considered very sick)
Every day, I inject numbers of sick, fevered* cattle with antibiotics. Cattle that will soon be entering the supermarket as your favorite burger or steak or brisket. By now, every American is well versed in the dangers of overusing antibiotics both in animals and people. Giving your toddler antibiotics for every round of sniffles will make a medicine-resistant germs that will infect your loved one later, and leave them prone to more allergies. Antibiotic residues entering your body through food has been linked to having the same effect (although these studies are still largely inconclusive).
So let’s consider this: Are we creating super bugs that can run rampant through our population, making us miserable and sending medical experts reeling for new drugs to stop the ever-stronger pathogens??
First, we need to understand that there are very similar principles involved with human and animal antibiotic use. Just because we’ve learned antibiotics are NOT the answer to everything, especially viruses which can’t be cured with them anyway, doesn’t mean there is not a place for them. There are times when antibiotics are incredibly useful. Ever had strep throat? Antibiotics are a life-saver! Without taking antibiotics, strep throat poses the risk of becoming bad enough to hospitalize you for kidney damage or heart valve inflammation. Before antibiotics, people died from simple sickness. The same is true in cattle. It is not the answer for everything, but it can ultimately prevent a death by treating an illness before it overtakes the animal’s body or spreads to the entire herd to create an epidemic. And a dose of antibiotics can save significant levels of animal suffering, which I think most human beings would agree is our invaluable responsibility for the animals in our care.
Second, not only do veterinarians monitor the use of antibiotics in food animals, but the FDA is incredibly involved. They do continuous studies to ensure that there are no residual drugs, hormones, or pesticides of any kind entering your body through a steak, hamburger (or veggie!). They work directly with the drug companies to test the meat treated with antibiotics. Over the years, injections have been moved onto the neck (instead of the rear) to help both with bruising the animal and the damage to the meat. These FDA restrictions have also lead to withdrawl times, which are well-known and strictly enforced by every working member on the feedyard. A withdrawl time is set by the FDA and printed on the drug label for easy access. Many steps are taken to ensure no antibiotics are in the cows system at all by the time they are slaughtered:
- Animals are only injected in the neck instead of the rear of the animal. This means that in fact, the more popular cuts of beef (round, steaks, etc) are not ever directly injected with antibiotics. Antibiotics are also injected subcutaneously, or just under the skin, instead of directly into the muscles that you eat.
- Several injection sites are used in order to prevent a high concentration of antibiotics in one region. If the medication is not properly spread out, it can sort of ball up under the skin and does not circulate properly (therefore not being as effective in treating the sickness)
- The withdrawal time (in the case of Bio, ~30 days), means that any animal given Bio absolutely under NO circumstances can leave the yard for that time period, until it is positively known that the animal does not have any trace of antibiotic travelling through their bodies.
- Every animal that is run through the hospital receives a hospital tag. This tag is individual to this animal, and is also entered into a computer database.
- Any animal that receives an antibiotic gets a notch cut out of the ear tag in a specific area to signify which drug has been given, so you can look at the animal and see that they have been treated during their stay on the feedlot
- The computer system tracks the date and dosage of every trip through the chute, whether or not it gets antibiotics
- If an animal has received 3 doses of antibiotics and comes back sick again, it is deemed “Chronic” and will be put down if it becomes too ill/fails to recover. Even feedlots recognize that there is a point to which antibiotics are not doing their job, and continuously treating an animal not only increases risk of it retaining an illness, but also stresses an animal. Unfortunately, if an animal doesn’t get better after our best efforts, the best option is to put the animal out of his misery and continue to protect the people consuming beef daily.
- When a pen of cattle is shipped (to slaughter), all animals of that pen are checked to be sure they are “clear” –they have met every withdrawl time and therefore are not containing any drug residues.
- Any animal that is not clear must be moved to an entirely different pen prior to the ship to ensure that no one accidentally adds them to the truck.
- As the pen ships, it is entered as such in the computer. The computer also checks again for any “Hot” (not met withdrawal times) animals. If after all the human checks, the computer finds that a hot animal is on the truck, the entire truck must be stopped on the highway and turned back to the feedyard, where every animal is unloaded and reloaded only after they have ensured that hot animals have been moved off the loading area into the designated “hot” pen. It is very rare that it ever gets to this point (it hasn’t happened in my 5 months here, and I have only ever heard of 1 instance…and many employees have been around for 10+ years)
If you missed the news this morning, check out this video! Kari Underly teaches us how to choose a cut, how to utilize a live butcher (you know, that guy behind the counter that personally scares me because I have no idea what, really, i want him/her to do for me), and even some quick cooking tips.Don’t forget to cook to a safe and savory temperature of 160°!
Vodpod videos no longer available.
So, FINALLY, after years of being in the Ag world/business, I had the opportunity to watch the infamous “Food, Inc” documentary/movie that is out and popular amongst millions of Americans. There were a few major things that stuck out to me in particular as I watched. And after hearing so many stories of people who became vegetarians because of this documentary, I had some pretty high expectations. I tried very hard to go in to this viewing with an open mind. But honestly, after about 5 minutes, this video started losing my confidence–fast. Even still, I like to find the positive in things, and this documentary was no exception.
- The soybeans.
I have to agree that the whole idea of “owning” a seed is really problematic to Agriculture in America. I have heard many stories similar to those in the documentary of farmers losing battles with companies like Monsanto because the genetics have ended up on the farmer’s land. It is amazing to me that many of these cases are won by the big companies. Any person who has taken a basic Biology class should recall that “Tree Sperm” or seeds are spread and fertilized through a variety of methods…but almost all of them require the seeds to travel across long distances of land. Tumbleweeds, wind, birds, etc are all responsible for spreading new plants to different areas. It is absolutely impossible for neighboring farms to keep their particular strains entirely separate. It has nothing to do with being a theif and everything to do with the laws of nature. I hope that farmers and cooperations can come to an understanding and allow for everyone to exist and compete in the market. We do not allow monopolies in this country and I sure hope as we move forward in all areas of business that we enforce the right to a competitive market. I plan to do more research about the truths of this issue and I’ll get back to you.
- The push for people to take interest in what they are eating.
Just in the last 50 years or so, America has become more removed from its sources of food. My great-uncle and great-grandparents (? or some family far in the past) had their own little farm. Not enough to avoid the grocery store altogether, but a few chickens, goats, and vegetables. Even as a younger child, every summer we grew our own vegetables and herbs (I can’t say we still do, but I hope to return to that soon). Nowadays, the thought of picking your own warm eggs or drinking milk fresh off the cow with the cream on the top is just so…old-fashioned. Or even…dirty. What I like about the “hippies” of this country, and documentaries such as Food, Inc. is the idea that maybe the “old-fashioned” had some great wisdom. They had such rich, tasty, homemade foods. “Preserves” were made yearly in recycled glass jars, and “preservatives” had not even a hint of similarity in meaning to today’s food additives. This idea of really taking the time to learn how and where food comes from is still at the very core of today’s agriculturalist/Farmer, and I do think it’s great that more and more everyday American’s are “circling back”, in a way, to become once again familiar with their nourishment.
- Urging people to demand more than just cheap prices.
I feel that there is a great push in this nation and across the globe for people to become more aware of not only what they eat, but how their lifestyle affects everything from business to the environment to international relations. As the Agricultural Revolution has continued, humanity has continued to strive for “more on less”. Let’s look at the invention of the cotton gin. This machine allowed us to produce more cotton on less labor, therefore allowing it to be sold cheaper. The result that was not necessarily foreseen, however, is the effect on required slaves. Instead of reducing the number of slaves needed by having a machine that worked quicker, it provided the opportunity to sell cotton to more of the globe. This, in turn, actually increased the number of slaves needed, to keep up with the new demand. (You can Google this phenomenon, but it is also explained here). Similarly, we have learned how to raise more meat on fewer resources. Instead of only being able to afford meat once a week, you can have meat in your diet once a meal. While this has a great opportunity to have a balanced diet of meat, fruits, vegetables, etc year-round, day or night, wealthy or poor, it also raises new concerns. Are cheap prices and “availability to all!” really the best choice for America? or the Earth? Are we willing to research whether organic or free range or [insert any food buzzword] really is better for not just the environment, but everything else too? It is hard to argue that producing more veggies and meat on less land is the wrong choice, simply because…aren’t we feeding the world?! Aren’t we saving other countries from starvation because we can produce enough food to not only provide for Americans, but for other nations in need? I believe the point is to continue researching, continue studying cause-effect, and continue improving our system so that it is well-rounded, and not just all about making food so incredibly affordable. As we [humankind] are coming to realize, no matter how ingenious we are, we will not be able to sustain and exponential expand in population. How that relatively new realization affects our decisions on Agriculture (and even decisions on human life) should be very interesting to see. Let’s not make it into a war between one side or the other. It is not environmentalist against humanitarian against farmer. It needs to be a collective decision that evaluates each concern. The world is not black and white evil vs good. It is a bunch of grey area compromises.
The Bad and the Ugly:
- “The Farm Fantasy”.
The beginning of this film shows images used in packaging of fields and pastures, dotted with silhouettes of seemingly delighted livestock. And then it uses the phrase “farm fantasy”, and goes on to explain how this is an untruth about Agriculture. I had to laugh out loud. How is this a fantasy? I understand their intention of pointing out that there are “factory farms”, but the existence of such things does not negate the existence of down-home lush green pastures. Do people really buy that? I mean, are there really people in suburbia or metropolitans who have not, on some drastically long and painful family road trip, passed such a beautiful farm as the ones I see daily? These “fantasy” farms absolutely do exist.
Little pieces of paradise dotted around the nation. And let me share something else with you. If you’ve noticed them becoming few and farther between, you can probably blame your own neighborhood just as equally as a large company like Smithfield. Because your need (and mine, for that matter…I grew up in suburbia too you know) for a nice lawn and 3 car garage and 4 bedrooms for 2 people type of home has grown some fabulous neighborhoods. And at least in North Carolina/Virginia, many of these neighborhoods are called things like “Fairfield Farm”. Do you know why that is? Because your pretty little brick house was built by a contractor who bought out that little all-American farming family and put a row of mailboxes on what USED to be Fairfield Farm. It’s tough cookies for any small business, and that includes small farmers. There’s a buy-out price for everything, and unfortunately, that includes “fantasy” farms. But they haven’t all been bought out yet, and don’t forget that.
- Very Talented Editing
This is something that is in no way new to the world of journalism, sensationalism, book-writing, etc. Call it “persuasive writing”, call it whatever. The idea is to show bits of truths to create a specific effect and achieve a certain goal. While it is very successful at accomplishing the goal at hand, the viewer/reader/audience must be very careful before assuming that these bits of truths are the whole. entire. truth. As I watched Food, Inc, I noticed that I was feeling a rising sense of injustice. I kept looking over to my brother and friend and saying, “Feedlots don’t LOOK like that!” “It isn’t LIKE that!”. I didn’t mean to say “they staged all of this and nothing about it is true”. What I mean is, the way the documentary is filmed, you walk away feeling a certain way. Because I have experience in feedlots, I shall focus on that part because I can promise and give my word, 100%, that I know what I’m talking about. The movie never REALLY go into great discussion about the overcrowding and inhumane conditions of a feedlot. But didn’t you walk away feeling that? Didn’t you think to yourself, “Ew. Look, they can’t even move. They’re like little sardines. How dreadful”. The editing was very clever. This is similar to what you saw:
Lots of cattle. Shoulder to shoulder. Barely enough space to turn around. This picture is small and not of great quality, but the point is still obvious: overcrowded and miserable. Who would want to live on one of those? How do we allow food to be grown that way? Poor cows. This is a picture of a small truth of feedlots, as shown by documentaries such as Food, Inc, that lead you to believe an untruth.
Now let’s look at the whole truth of this image:
True, they are still on dirt. But they absolutely have the space to leave each other’s sides. They could certainly get to the feed by spreading down the bunks on that entire side of the pen, instead of bunching in that corner. They have friends (cattle are a herding species, and they naturally aggregate), they have a nice view of green, they have readily available food and water. And they definitely, definitely are not packed shoulder to shoulder. I’m sure you can see which part of the 2nd picture I cropped in order to make the first. Similarly, I’m sure Food, Inc cameramen used a close-up of the cattle to silently depict a crowded, awful cow hell. They neglected to show you images of their open surroundings. They left out the visual information that these cattle could clump and unclump on their own accord at any point in time. While the documentary claims to want to expose the whole truth to you, it really doesn’t do that, does it? It does a great job of showing you bits of the true story. It does a great job of opening your mind to the possibility that food production is not what you once thought. And now I aim to do the same. Perhaps food production is also not what you believed it to be after watching this film. Does this second image change your opinion of the first?
- The poor mother who lost her child to a hamburger
“Any foods likely to be contaminated with pathogens should be heated to 160°F; at this temperature, most pathogens are killed very quickly. Check the temperature with a thermometer to be certain the food is fully cooked.”
— You Can Prevent Foodborne Illness – [a very detailed and helpful resource released by Washington State University, Oregon State University, and University of Idaho that can be found here ]
This news article has been pasted from http://www.timesonline.co.uk/tol/news/environment/article7023809.ece
Tofu can harm environment more than meat, finds WWF study
Ben Webster, Environment Editor
So this week I tried my hand at grass-finished ground beef. For Father’s Day my brother had the great idea of buying a box of grass-finished, Charolais freezer beef from Baldwin Beef, a farm that we pass on every road trip between my Mom inRaleigh,NC and the family lake house in Moneta,VA. For years we’ve admired the blonde cows grazing on their pastures, and talked of trying their beef. Now, we have!
While I openly support all sources of beef, our family always purchases conventionally raised products from the grocery store. Luckily, ourBaldwinbeef came with some helpful hints to cooking grass-finished super-lean products, including the necessity of using a much lower flame on the grill and longer cooking times.
So far, I’ve had 3 rounds of burgers from this box. The taste of corn-fed vs. grass-finished beef truly is different, just as everyone says. The first meal, prepared by my Dad on the charcoal grill, came out a little…heavy. The meat seemed very dense in each bite, which made it less tender and for me, less enjoyable. The second time my brother gave it a shot on the gas grill, and things turned out a little juicier and a lot better. I don’t know if he took even more time grilling than Dad had, or how the difference came about, but it was 10x better the second go-round. This week, I tried some myself. I was really surprised at how different the raw meat felt in comparison to my usual brand. I found it was more dense even in the package, with less of the stringy appearance you get in the grocery store, this was more a brick of solid gound beef. I had a hard time shaping my patty the way I wanted it to be, and it felt more…oily? Which I also found very surprising.
Now, everyone should also know that I am definitely no grill-master. I actually really hate grilling myself. I prefer enjoying the meal prepared by a grilling expert. But I do know the basics. I reduced the flame to its lowest setting and (very un-patiently) waited for the burger to look finished. I accidently cooked it medium (I prefer medium-rare), but that wasn’t so much an issue. It just wasn’t good.
I really think the problem is how dense it is, as weird as that may seem. In the case of ice cream (another one of my delights), air makes up the majority of the volume. If you were to make less aerated ice cream, you’d get more bang for your buck in square inches, but it jus wouldn’t have that heavenly deliciousness. I’m thinking that the little bits of air in a burger provided by pushing together long squiggles of ground beef is the biggest difference.
Am I crazy? Has anyone else felt this way? Is my family still cooking it incorrectly? Is it even a grass-finished difference across the board, or maybe just how this farm processes and packages their individual meat?
I just came across this post on a fellow blogger’s site. She recently took on the challenge of becoming a vegetarian for a month in order to “nourish the planet”. I appreciate the author’s willingness to share multiple viewpoints on her page. She even invited Robyn, a beef producer in South Dakota, to share her story.
WeightWatchers has recently put out a great article named “Growth Hormones in Beef and Milk”. It defines all the buzz words used in the media about milk and beef such as “No added growth hormones”, “natural”, and “organic”. Additionally, it goes into great depth about the most up-to-date studies and statistics that theUS has concerning steroids, hormones, growth additives, and antibiotic resistance through food products.
If you have any interest or concern with the way chemicals, hormones, and steroids are used in your food, this is a very informative and unbiased article. It covers the concerns and arguments of both parties, and backs each up with scientific facts and data. So far, there is no scientific data to prove that organic or ‘natural’ food is any healthier than conventionally raised milk and beef. However, it also does not eliminate the possibility that we won’t find health issues later as more research is done.
Ultimately, making big choices such as these are individual decisions. Farmers are under a lot of pressure to provide more meat/milk on fewer resources. It is important to understand that unless research proves hormones and antibiotics to be dangerous to humans, there is no concrete reason to change our entire agricultural system. That would mean higher prices on all food, and limited availability. Our nation has strived since its beginning to provide a high standard of living for all its residents, and that includes plentiful food. Imagine what a different placeAmericawould be if you could not guarantee chocolate milk to your kids or steak for your cookout. I think right now the compromise is, “Let’s provide more options so everyone can find something they are comfortable with, and continue the majority of our production conventionally as long as science supports that it is safe”. On the flip side, as the article also discusses, many people will argue “Why take a risk? Just because you haven’t proven the Earth is round, doesn’t mean it isn’t”.
While I personally have a scientific mind and support all choices (conventional, organic, grass-finished, whatever floats your boat) & believe that all our present food sources are safe to consume (there are SO many tests done to ensure that we are not poisoning ourselves), I do think it is important to continue research on the effects of using chemicals, hormones, steroids, etc. And of course, I highly recommend reading this article thoroughly before your next grocery visit. Whatever your decision, at least be educated and confident in your choice. 🙂
I just wanted to share a few thoughts about the link I shared below, now that I have a little more time. I think the goals of this group are fantastic! They want to make resources and data easily accessible to all age groups of US food consumers (which is everyone!). They realize the importance of farmers and the hard work involved (see my post on this). A few parts of their page I found particularly great (so check them out!):
–The About Ag section: discusses their objectives and mission
–The Meat Myths link on the left column
–IBM’s Connection to Ag (also found here). My dad works for IBM, which I found personally cool because I didn’t think our career choices were very relevant. But also to all my vegetarian friends–I found it especially surprising (given the way the media seems to put things out there) that the majority of the foods recalled in the US because of food borne disease and pathogens are not meat, but vegetables. I’m not putting down veggies, they are just as important to your diet as all the other food groups. Honestly I just expected it to be a closer race between meat products and vegetables/vegetable products (like my favorite peanut butter). Huh. The things we learn.
Anyhow, enjoy exploring the I love Farmers website for yourself. Even if you are not a crazy Foodie or Aggie, it’s so well-organized and such an “easy-read” that surely you will find something you are glad you learned.